its my first time doing any brewing of any sort, ive had a hard apple cider brewing with a champagne yeast for about a month, half way through i racked and backsweetned with a blueberry pomegranite concentrate, to day the fermenting was almost at a stand still so i tasted it and it was pretty good not to hot or dry. and its sitting about 22% abv. i added potassium sorbate to hopefully completely stop fermenting....... My question is how long should i cap my carboy, and let it sit before bottleing, and how long should it sit once bottled?? i want this batch to turn out good so my wife will aprove and let me keep brewing. ( well im going to keep brewing haha, it will just be easier if she loves the product, less complaining, you all understand im sure)